Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, thoroughly mash 15 ounces of drained and rinsed canned chickpeas until mostly smooth, leaving some texture.

2. 2

   Add 1/2 cup of all-purpose flour, 1/4 cup of cornmeal, 1 teaspoon of baking powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the mashed chickpeas and mix well to combine.

3. 3

   Stir in 1/4 cup of plant-based milk, 1 cup of fresh corn kernels, 1/4 cup of finely diced red onion, and 2 tablespoons of chopped fresh cilantro into the chickpea mixture until just combined to form the fritter batter.

4. 4

   Heat 3 cups of vegetable oil in a deep, heavy-bottomed pot or cast-iron skillet over medium-high heat until it reaches 350-375°F (175-190°C).

5. 5

   Carefully drop tablespoonfuls of the fritter batter into the hot oil, flash-frying them for 2-3 minutes per side, or until golden brown and cooked through.

6. 6

   Remove the cooked fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.

7. 7

   In a small bowl, combine 2 tablespoons of maple syrup and 1 teaspoon of hot sauce (if using), stirring until well mixed for the drizzle.

8. 8

   Serve the flash-fried spicy chickpea and corn fritters warm, drizzled generously with the maple hot sauce.